Tuesday, September 17, 2013

Country Fried Steak with Kary's Dry Roux Milk Gravy

I am roux challenged...there...I said it. Sure, I've made a roux before...every white sauce starts with one. I can make homemade macaroni & cheese with my eyes closed. I usually make a roux when I make my gravy, slowly mixing flour into whatever fat is in my pan, then slowly stirring in stock or juices. This roux is different...it's nutty...it's creamy brown color comes from its long cooking time, and gives way to a richness plain flour can't match. It's a flavor I would be hard-pressed to recreate at home. You can tell by the color and texture that a lot of time and care has gone into this roux. My husband loved the rich flavor in this recipe. I simply floured cube steaks in Kary's Dry Roux and then fried them in canola oil. Sometimes simple is best. Enjoy!

Country Fried Steak with Kary's Dry Roux Milk Gravy
by Mary P

4 cube steaks (about 2 pounds) - keep cold, they're easier to work with this way!
Salt and pepper
1/2 jar Kary's Dry Roux 
1/4 cup canola or vegetable oil

Heat oil in large skillet. Salt and pepper cube steaks then coat completely with Kary's Dry Roux. I put the roux in a large shallow bowl and coat both sides gently. Fry in skillet over medium heat, until well-browned on one side, approximately 5 minutes. Turn and cook another 5 minutes. Set aside and keep warm.

Milk Gravy:
4 Tablespoons of grease reserved from pan
4 Tablespoons Kary'sDry Roux
3 cups milk
salt and pepper to taste

Heat grease in pan over medium heat. Add 4 Tablespoons of dry roux to pan and stir well, incorporating roux into fat until smooth. Slowly add milk, stirring constantly until milk and roux mixture are fully blended. Continue cooking over medium heat, stirring regularly so it doesn't stick or get lumpy, until thickened, about 5 minutes. Season to taste. Serve gravy over steak. Fried onions are a nice addition to this recipe as well!

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